Makroner is a classic danish cookie used in trifle, classic danish apple cake or in layered cakes (danish birthday cakes).
Normally makroner is made with almond flour, but I love this version with hazelnuts. I had a reason for making these makroner, I'm going to make Sarah Bernard cakes. You can read more about Sarah Bernard cakes in another post.
- 150 g hazelnuts
- 300 g sugar
- 4 egg whites
Preheat oven to 400℉ (200℃).
Grind up the hazelnuts in a food processor with thew sugar. Add the egg whites and keep processing until the mixture gets finger warm. Be careful not to get it too hot, so the egg coagulates.
Put the mixture into a pastry bag (decoration bag) with a plain round tip. Pipe the cookies onto a sprayed parchment paper in rounds, leaving space between the disks.
Bake the cookies for about 10-15 minutes.
Let the cookies cool on a wire rack. Gently remove the cooled cookies of the parchment paper, they might stick.
The cookies should be crispy on the outside and chewy on the inside. If you are using them in a trifle, bake the cookies a bit longer to make them more crispy.
Store in an airtight container at room temperature.